Managing Food Production - Hazev Restaurant Assignment

Managing Food Production

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Explaining the different types of designs types of designs for each of three restaurants
system.....................................................................................................................................1
Explaining the scope of different food preparing process systems........................................2
Discussing and influences on the designs of a range of food preparation and production
systems...................................................................................................................................4
Differentiate the range of food making and production process that fulfill the needs and wants
of the customers......................................................................................................................4
Critically evaluate types of food preparation and production applications...........................5
Standard operating process to assure food production meets with business key performance
indicators................................................................................................................................6
TASK 3............................................................................................................................................7
Methods for monitoring food production at Hazev restaurant...............................................7
Possible influence of deviations to established processes and procedures.............................8
Comparison between the approaches to monitor food production.........................................8
CONCLUSION ...............................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production management is the steps that produces good substance for consumers.
Institutional steps or way to producing the food items for the potential buyers. In nutrient
industry, Food service managers has a huge scope and knowledge to formulate the
administrative, nutrition, sanitation, technology and communications in order to maintained the
proper system of the food production. Present study will base on food production management in
the context of Hazev Restaurant. It will further describe about the types of designs types of
designs for each of 3 restaurant systems and how they have been designed to meet the
organisation objectives and growth. Also the study will describe the range of food preparation
and production system and how they have been designed to meet the needs of buyers
expectations.
TASK 1
Explaining the different types of designs types of designs for each of three restaurants system.
Different types of restaurant designs.
Fast Casual
Fast and informal dinning are the most trendy design of restaurant which is higher as
compare to fast food business. Majorly restaurant type offer disposable dishes and flatware but
their food tends to be presented as more upscale. For example, fast casual chains. Therefore,
these kinds of styles are majorly prepared their food in front of their customers for example
Panera Bread (Brown, 2018). Such outlets of the restaurant ensure customers to have the good
ingredients of preparing food items with containing high hygienic material.
Family Style
Family style of dining is the another style of restaurant which attracts families and
friends. Where the restaurants are majorly focus on the food menu they provides the unique
dishes to their buyers which is been based on different concepts of food presentation. Such
design of restaurants are sustain family environment in the outlet which is more attractive for
customers. Generally people come up with their families. Besides, family dinning sets the
inexpensive prices for the customers in order to attract them. While set the moderate price
which also inexpensive and low material (Dennis, Wixom and Roth, 2018). Such restaurants are
more basically rely on the business organisational manner.
1